Description
This authentic Irish Bangers and Colcannon Recipe with Guinness Gravy is a hearty and flavorful comfort food classic. Enjoy perfectly cooked sausages, creamy colcannon, and a rich, savory stout gravy.
Ingredients
- 1 tbsp olive oil
- 8 Irish pork sausages (bangers)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup Guinness stout
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp fresh thyme leaves
- Salt and black pepper to taste
- 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 1/2 head green cabbage, finely shredded
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk (whole or 2%)
- 3 green onions (scallions), sliced
- Salt and white pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Gravy: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced onion and cook until softened and lightly caramelized (8-10 mins). Stir in minced garlic for 1 minute. Sprinkle in flour and cook for 1-2 minutes, stirring. Slowly whisk in Guinness, scraping up browned bits. Add beef broth, Worcestershire, and thyme. Simmer on low while preparing other components, stirring occasionally.
- Cook the Bangers: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add sausages and cook, turning occasionally, until browned on all sides and cooked through (15-20 mins). Remove and keep warm.
- Make the Colcannon: Place chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender (15-20 mins). Drain well. Steam or blanch shredded cabbage until tender-crisp (3-5 mins), then drain.
- Assemble Colcannon: Return hot potatoes to the pot. Add butter and warm milk. Mash until smooth. Stir in cooked cabbage and sliced green onions. Season generously with salt and white pepper.
- Serve: Ladle colcannon onto plates, top with bangers, and generously spoon Guinness gravy over everything. Garnish with fresh parsley or chives if desired. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 40 mins